Restaurant Menu and Recipe Card Records

Name: GullySystem
Address: #257, 3rd Floor, Sri Nanjundeshwara Complex, Service Road, Nagarbhavi 8th Block, Outer Ring Road, 2nd Stage, Bengaluru, Karnataka, 560072, IN
Telephone: +91-8095858589

The menu is the one record every screen in the restaurant reads, from the captain’s phone to the kitchen ticket. Recipes sit behind each dish for store issue.

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What a dish record holds

A dish is entered once, in the words your card uses, and every screen picks it up from there. Nothing is typed twice.

Name and section

Starters, soups, tandoor, rice, breads, south Indian tiffin, desserts and beverages each hold their dishes in the order the printed card lists them.

Portions

Half and full, quarter plate and full plate, or by piece. Each portion carries its own rate and its own recipe quantity. Rates differ by portion.

Instructions and add-ons

Less spicy, no onion, extra gravy, butter on the side. Instructions a captain punches often are kept as a short list so they reach the kitchen in the same words.

Availability

A dish can be marked finished for the evening. The kitchen controls that. It then stops appearing on the captain’s screen until a cook puts it back.

Rates by order type

One dish often carries more than one rate. Dine-in, parcel and delivery platform rates can differ, and a parcel may add a packing charge for the boxes and bags it uses. Buffet and thali rates are held as their own items with the dishes they include listed against them. Where a dish is sold by weight, the rate is per kilo. The bill then takes the weighed quantity.

Recipe cards behind the dish

The recipe is what connects a dish sold to the store issue behind it. It is entered dish by dish.

Ingredients per portion

Rice, dal, paneer, oil, masala and vegetables are listed with the quantity one portion takes. Quantities can stay loose where a cook works by eye.

Semi-prepared items

Gravy bases, batter, chutney and marinades are made in a batch. A batch is recorded once and the dishes draw from it.

Packing material

Boxes, foil containers, carry bags and cutlery are counted against parcel and platform orders, so packing is not left out of the store count.

Who keeps the menu current

Owner or manager

Adds dishes, changes rates and decides what shows on the parcel card. A rate change can be set to start from the next shift.

Kitchen

Marks a dish finished or back on. It also tells the store what a new dish will need from the next purchase round.

GullySystem staff

Enter your full card at set-up and make later changes to dishes, rates and sections whenever you ask for them.

What this module does not do

It does not cost a dish for you or suggest what to charge
It does not publish your card to a delivery platform or a print shop
It does not judge a recipe, so quantities are only as close as you enter them
Nutrition and allergen labelling are not part of it

FAQ

Frequently asked questions

Can one dish carry a different parcel rate?

Yes. Dine-in, parcel and platform rates are held against the same dish, and the bill picks the rate from the order type.

Must every dish have a recipe?

No. Recipes can be entered for the dishes that matter most to your store count and left empty elsewhere.

Who updates rates when the menu card is reprinted?

Your manager can change rates, and our staff will do a long list of changes for you on request.

Does a thali or buffet work as one item?

Yes. It is held as its own item with the dishes it covers noted, so the kitchen reads what to send.

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